{"id":18710,"date":"2019-12-01T04:00:00","date_gmt":"2019-12-01T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/chocolate-bourbon-toffee-17365830\/"},"modified":"2025-07-24T09:02:16","modified_gmt":"2025-07-24T09:02:16","slug":"chocolate-bourbon-toffee-17365830","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/chocolate-bourbon-toffee-17365830\/","title":{"rendered":"Chocolate-Bourbon Toffee"},"content":{"rendered":"

INGREDIENTS<\/h2>

1¼ cup (2½ sticks) butter
1¼ cup sugar
2 Tbsp. bourbon
½ tsp. vanilla extract
Kosher salt, to taste
2 cups bittersweet chocolate chips
½ cup chopped, toasted marcona almonds
½ cup chopped, toasted pecans
Maldon or another flaky sea salt, for garnish<\/p><\/div>

PREPARATION<\/h2>

• Line a baking sheet with parchment and lightly spray with nonstick cooking spray. <\/p>

• In a saucepan over medium heat, combine the butter, sugar, bourbon, vanilla and kosher salt. Let the butter melt and sugar dissolve, then increase the heat to medium-high and bring to a boil, stirring constantly with a whisk until the mixture turns a dark amber and is thick, 12 to 15 minutes. (To use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285 degrees.)<\/p>

• Pour the toffee mixture onto the prepared baking sheet and immediately sprinkle the chocolate chips evenly over the top. Let sit 2 minutes so the chocolate begins to melt, then spread the chocolate with an offset spatula to create a layer on top of the toffee. Sprinkle the almonds, pecans and flaky sea salt evenly over the top. Refrigerate until set, about 1 hour, then cut or break into pieces.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

About 1 pound<\/p>\n","protected":false},"author":378,"featured_media":18715,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"About 1 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1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bourbon-bacon-doughnut-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bourbon-bacon-doughnut-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bourbon-bacon-doughnut-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":36950,"url":"https:\/\/www.saucemagazine.com\/recipes\/matzo-brittle-17369594\/","url_meta":{"origin":18710,"position":2},"title":"Matzo Brittle","author":"Sauce Staff","date":"April 1, 2016","format":false,"excerpt":"INGREDIENTS4 matzo crackers1 stick unsalted butter1 cup dark brown sugar1 tsp. vanilla extract1 tsp. plus a pinch kosher salt1 \u00bd cups semi-sweet chocolate chips? cup toasted coconut or chopped nutsPREPARATION• Preheat the oven to 350 degrees. Line a baking sheet with foil and top with parchment paper. Break matzo into\u2026","rel":"","context":"In "Chocolate"","block_context":{"text":"Chocolate","link":"https:\/\/www.saucemagazine.com\/category\/topic\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/04\/matzo-brittle-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/04\/matzo-brittle-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/04\/matzo-brittle-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/04\/matzo-brittle-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/04\/matzo-brittle-recipe-lg.webp?fit=1200%2C740&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":34976,"url":"https:\/\/www.saucemagazine.com\/people-2\/bourbon-butter-bacon-17339992\/","url_meta":{"origin":18710,"position":3},"title":"Bourbon, Butter, Bacon","author":"marianne moore","date":"October 1, 2016","format":false,"excerpt":"Bourbon, bacon and butter are a match made in heaven. Bourbon mellows and gets sweeter when it cooks. Bacon adds salty goodness and a wonderful depth of flavor. And butter? It just brings it all home. Sweet and savory, here are some of the best mashups from breakfast to dessert.\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"https:\/\/www.saucemagazine.com\/category\/people-2\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bbb_01_large.webp?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bbb_01_large.webp?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bbb_01_large.webp?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bbb_01_large.webp?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/bbb_01_large.webp?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":37251,"url":"https:\/\/www.saucemagazine.com\/recipes\/bourbon-mushroom-burgers-17369104\/","url_meta":{"origin":18710,"position":4},"title":"Bourbon-Mushroom Burgers","author":"Sauce Staff","date":"October 1, 2016","format":false,"excerpt":"4 servings","rel":"","context":"In "Entree"","block_context":{"text":"Entree","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/entree\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":37286,"url":"https:\/\/www.saucemagazine.com\/recipes\/bacon-pear-upside-down-cake-17369565\/","url_meta":{"origin":18710,"position":5},"title":"Bacon-Pear Upside-Down Cake","author":"marianne moore","date":"October 1, 2016","format":false,"excerpt":"1 9-inch cake","rel":"","context":"In "Desserts"","block_context":{"text":"Desserts","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/10\/1691_1214613607.webp?fit=450%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/18710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/users\/378"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/comments?post=18710"}],"version-history":[{"count":0,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/18710\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media\/18715"}],"wp:attachment":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media?parent=18710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/categories?post=18710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/tags?post=18710"},{"taxonomy":"newspack_collection_taxonomy","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_taxonomy?post=18710"},{"taxonomy":"newspack_collection_section","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_section?post=18710"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=18710"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/coauthors?post=18710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}